It will make your mouth water. A Bonnier Corporation Company. It's a fitting recipe, since this particular hog took to hiding in cedar and juniper thickets. All rights reserved. The smoking time with a whole hog varies, depending on the size of the animal. Allow the hog to rest for at least 30 minutes to allow the meat and internal juices to gain equilibration, this will lead to a better eating experience. A mature hog yields a lot of meat. (Photo courtesy of Scott Leysath) Lean wild hog loin chops will benefit from several hours in a flavorful marinade, but be careful not to overcook them or they will be dry and chewy. Jack talks about the 5 tastes and Hoof to Head (Hog) and at about 2 min mark tells how you know when a hog is done. The following recipe is enough cure for 5-6 pounds, if you buy a whole pork belly, just separate it into two, more or less equal, pieces. The key to great ribs is a slow smoke at a low temperature with the frequent attention of a spray bottle to keep them from drying out. Hello Cherie, Thank you for the question and congratulations on your hog harvest! pink salt (Insta Cure No. Jason has hunted big game in 12 states with his bow, but his love will always be white-tailed deer and turkeys. Many products featured on this site were editorially chosen. In this article we will explore recipes for 3 different types of https://www.northforkbison.com/smoke-wild-boar-shoulder-roast The temperature in your smoker should never go above 250° F; I suggest a probe-style meat thermometer, as it is the most accurate for testing wild game. Wild hog Smoking a wild sow for my maintenance crew today. 1) Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. Write CSS OR LESS and hit save. 2 quarts cold water, plus more to cover… [continued]. This is part 3 in a multipart series on slaughtering pigs on the homestead. https://www.northforkbison.com/smoke-wild-boar-shoulder-roast The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.. He considers himself lucky to have a job he loves and a family who shares his passion for the outdoors. Nevertheless, despite these differences, you can cook both wild and ordinary pork in a similar way. The temperature in your smoker should never go above 250° F; I suggest a probe-style meat thermometer, as it is the most accurate for testing wild game. pink salt (Insta Cure No. Reproduction in whole or in part without permission is prohibited. The Agony, and Utter Joy, of One Child’s First Fish, The 10 Best Long-Range Hunting Cartridges, How to Hunt Ducks in Winter Storm and Live to Tell About It, The Story Behind the World-Record Whitetail Deer, Kansas Teenager Tags World-Record Whitetail Buck, How to Pick the Best All-Purpose Deer Rifle, Pro Fly-Tying Tips to Save Time and Fill Boxes. Grill : 225 ˚ It’s small enough to handle by yourself, and it’ll cook in half a day—yet, it’s large enough to establish your smoking bona fides. The first time you smoke a hog, I recommend a 50-pounder (that’s gutted weight, by the way, but with the head on). Since then, we have eaten goat, beef head, tripas, wild hog, and so […] Cooking and Smoking. Here is the step-by-step guide to cooking a whole hog - competition style.The steps go a little farther than your typical backyard BBQer, but if you take the extra steps you WILL have better hog meat and better presentation. A 120-quart cooler will hold the meat from two small hogs or one larger one. The baking powder mixture will help to dehydrate the skin and help break down some of the skin’s proteins. It will make your mouth water. This Was the Last Thing Taxidermists Were Expecting to Find Inside... Idiots Disturb Hunter: How Would You Have Handled It? Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. Some people prefer to age the gutted hog without butchering it first. These methods include barbecue, roasting, hot and fast, and braising and stewing. One of the easiest and safest ways to cook the meat properly without overcooking is to slow cook on a smoker pit or in an oven. A few years ago, I began curing and smoking chunks of wild pork from hogs I harvested. If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. In a small bowl mix ½ cup of baking powder and ¼ cup of kosher salt. It’s small enough to handle by yourself, and it’ll cook in half a day—yet, it’s large enough to establish your smoking credibility. 6 to 9 lb. wild pig ham, bone in. Brine 1 ½ cups kosher salt 1 cup packed brown sugar 4 Tbsp. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. After 2 hours, baste the outside of the hog with the canola oil to help develop a deep mahogany color and crisp the skin. But you could also use a Weber if you have low heat coals going and a pan of wood smoking chips. Suckling pig is absolutely fantastic, beautifully succulent and the best bit is that it doesn't take that long to 1 cup packed brown sugar If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. A whole pork belly from the butcher shop normally runs around 10-12 pounds. Learn how to make a smoking hot boar recipe that is sure to be a crowd-pleaser, with these below tips. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Spring Delicacy: Southern Fried Woodchuck, Buffalo Style: Deep Fried Wild Turkey Cutlets, Ted Capel’s Coca-Cola Goose Stuffed with Cheese, 7 Tips for the Perfect Morel Mushroom Hunt. When ordering the pig, keep in mind that more than half of the weight is the head and bones. Smoked my 1st wild hog this weekend, (well at least 2 hams and a shoulder) and it was GREAT! Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. The most common complaint I hear about wild game is that it’s tough and dry; a symptom often the result of overcooking. Place the hog on the grill skin side up and cook for 2 hours at 225°F. For this brine, we used a juniper-infused brine. Cherie asked: My husband and I were wanting to smoke a wild hog ham and were wondering if there was anything special I needed to do and for how long do I need to smoke ? If you don't have access to a meat locker, you can ice it in a large cooler. Learn how to make a smoking hot boar recipe that is sure to be a crowd-pleaser, with these below tips. It could be six hours, it could be twelve. 1 ½ cups kosher salt Luckily, both of them can usually be obtained from your butcher. I'm using a 4' grill with side smoker box and will be using charcoal and wood. Copyright © 2020 Field & Stream. Smoking a Wild Hog Ham. For this brine, we used a juniper-infused brine. With wild hog populations exploding, more and more hunters are finding pork in their freezer. While the grill is hot, set your meat on the grill until it has a seared layer on the outside layer (remember that wild hog is not as fatty as domestic, so don’t cook too long here, just give it a little crunch on the outside). Burris Optics- Even a Blizzard can’t Stop Them, Ralph & Vickie Introduce New Crossbow Book, Turn Your Deer Hunting Around with Food Plots, How to Call Elk Early in the Season [VIDEO], 3 Tips for Taking Coyotes While Hunting Turkeys, The Benefits of Processing Your Own Deer Meat This Fall, The Final Statement on the Light-vs.-Heavy Hunting Arrow Debate. CTRL + SPACE for auto-complete. One of the easiest and safest ways to cook the meat properly without overcooking is to slow cook on a smoker pit or in an oven. The process is simple and one I watched my Dad do sixty years ago. Sent from my iPhone using Tapatalk They more I'm around some people, the more I like my dog. CAUTION: This article, and the photos in it, include graphic details about hog processing. If you have lots of time, set it to 200F. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. Before I was sponsored by my local butcher, it cost me around $100 to rent a trailered grill big enough to cook a whole hog in. Here's what you'll need for 1 gallon of the brine, which works well for about a 5 pound boneless wild boar ham. I didn’t know what they had planned for us back at the ranch so you might say I was extremely surprised to show up with a big ol’ lamb turning over a fire, which was our supper. Brining – Moisture can be added to the meat prior to cooking by brining it. I killed a small wild hog yesterday and didn't have time to figure out how to scald her, so I skinned it and am throwing her on the smoker today. (I did not preform this step) If you prefer a “bark” on your pulled pork, then fire up the charcoal grill. Answer:-Suckling pig is absolutely fantastic, beautifully succulent and the best bit is that it doesn't take that long to smoke a whole pig of this size. Smoked Wild Pig Ham. Here's what you'll need for 1 gallon of the brine, which works well for about a 5 pound boneless wild boar ham. Meat from wild hogs is leaner and has more flavor than the ordinary pork. ... Wild hogs may be hunted during small-game seasons on most WMAs. The wild hog is defined in FWC regulations as a hog that is free-roaming and which cannot be legally claimed as a domestic hog in private ownership. Jason Houser is an avid traditional bowhunter from Central Illinois who killed his first deer when he was nine years old. Brine 1 ½ cups kosher salt 1 cup packed brown sugar 4 … 1) This species is popular to hunt and occurs in all 67 Florida counties. The best way to counterbalance this issue is to start brining your meat. I’ll never forget our wedding. Ingredients 6 to 9 lb. 4 Tbsp. Smoked Wild Pig Ham. We provide the best quality food cooked fresh, on or off site, exclusively for the customer, in order to make each event a complete success. Red Makes Dead- Is a Red Dot Sight Right for You? In order to eat a wild hog, proper cooking techniques must be observed to ensure that the meat is well cooked and still retains its juicy taste. Once the hog and grill are taken care of, the rest is easy. Jason writes full time and is on the pro staff of two archery companies; in his free time, he fishes and traps as much as possible. It will make your mouth water. On this website you will find videos, tips and recipes that will show you exactly how to trim a whole hog, ... Small hatchet for splitting the backbone; First remove the spare ribs from the baby backs by cutting with electric saw. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup afterwards. After a hanging hog bleeds out into a bucket, replace the container with an empty one to catch the entrails. A happy medium is 225F, but don't go … Smoked Wild Boar Recipe | Bradley Smokers | Electric Smokers It's a fitting recipe, since this particular hog took to hiding in cedar and juniper thickets. Here is the outline of how you can safely prepar… A whole, smoked pig can be a truly wonderful thing to behold and eat. It could be six hours, it could be twelve. I have taken an oath to do everything I can to hunt and smoke wild hogs whenever I can. How To Smoke Wild Boar Meat . [VIDEO], Albino Buck Shocked to Shed His Antlers [VIDEO]. Smoker should be heated to 250 degrees. wild pig ham, bone in. 9 Step Process To Cooking A Whole Hog Pictures and Step-by-Step instructions on slow-smoking a Whole Hog. If you are disturbed by information and images of this nature, please use your own discretion when determining whether to read further. Marinated Wild Hog Loin Chops with Blueberry Apple Compote Recipe This unique recipe pairs wild hog with a sweet, fruity marinade and compote. It was a sow about 85 - 90 lbs, and the flavor was amazing. When the internal temperature reaches 145 degrees Fahrenheit the half hog is done enough to remove from the pit. I don’t have experience with the Weber though but if it works for your turkey it will work for a wild hog, congrats to your husband! They did a fantastic job all summer. I injected with a mix of jalapeno butter and ACV and rubbed down with some pork rub I like. How To Smoke Wild Boar Meat . Spray inside of cooker with no-stick spray, helps with clean up. A belly from an adult wild pig around 4-6. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.. Golf course has been in excellent shape al year. Liberally sprinkle this mixture all over the skin then rub it in. Get your smoker going. The ham was a big hit with my buddies at hunting camp, and after a couple years of curing ham in smaller pieces, I decided to go “whole hog” and cure a bone-in ham. Whitetail Playbook: Just How Big is a Whitetail’s Home Range? Smok'n Hogs BBQ & Catering takes pride in providing our catering services from a small party to a large corporate event, and anything in between. Tell us what you think in the comments section below. Field & Stream may receive financial compensation for products purchased through this site. Reply. If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. You’ll need to order your pig ahead of time. As long as you have a smoker big enough to accommodate the size of your pig, smoking it whole shouldn't be enormously difficult. Preparing Your Smoker For A Whole Hog Cook. INGREDIENTS 3-6 racks wild boar baby back ribs3 tablespoons Lemon Pepper Rub3 tablespoons Chili Move the ham to the smoker and cook with heavy smoke at 200 to 225 degrees for two hours. Here is a small 50 pounder that we did that turned out smoking good! You’ll need to order your hog ahead of time. At the two-hour mark, brush the ham with the glaze. Ingredients 6 to 9 lb. Barbecue sauce is always an option but save the slather for the last 30 minutes of cooking. And yes, we’re working on putting together another Modern Pioneering workshop for the spring! Ingredients Smoking a whole pig is an experience every serious pitmaster has to try, at least once! The smoking time with a whole hog varies, depending on the size of the animal. wild pig ham, bone in, Brine And smoking a whole hog to perfection takes a little know-how. This was a small hog, so no injecting for me on this pig. 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